New Orleans is renowned for its unique culinary heritage, but New York City has had few restaurants that truly celebrate this tradition. Recently, several establishments have emerged that focus on Cajun and Creole dishes, especially following the Mardi Gras season. Notably, Filé gumbo bar in Tribeca offers customizable gumbo options, informed by chef Eric McCree's extensive research into Louisiana cuisine. He highlights the diverse preferences people have for gumbo, emphasizing its personal nature. Other noteworthy venues include Strange Delight and Bananas, which further diversify New York's culinary offering.
Filé owner and chef Eric McCree recognized the scarcity of Cajun and Creole restaurants in New York, saying, "It's weird that New York is a food mecca of the world, but we have very little Cajun Creole here."
McCree's research in Louisiana unearthed a vital truth: "Everyone's perfect bowl of gumbo is different," which inspired the creation of their customizable gumbo bar.
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